The table

973, adding enough butter to form it into a perfect pulp (one ounce and a half will answer); stir it until it begins to bubble ; then moisten it with half a pint of gravy or good stock, roast-beef gravy, or reduced broth. Cook it for five minutes, and use this puree as a sauce for various meats. 975. Stuffed Peppers. — Fry for one minute only, six medium-sized green peppers in very hot fat ; drain and skin them properly, and cut a round piece off the bottom to use for a cover. Remove the insides, and fill them with a good sausage forcemeat (No. 220); put on the round cover previously cut off, and lay them on an oiled baking-tin. Moisten the peppers lightly with sweet oil, and place them in a slow oven to cook for fifteen minutes; then arrange them on a hot dish, and serve with a gill of demi-glace sauce (No. 185). 976. Green Peas a l'Ancienne Mode. — Take three quarts of unshelled, young, tender green peas ; shell them carefully, and keep them wrapped up in a wet napkin until needed. Clean, drain, and tie up a lettuce-head; put it in a saucepan with the peas ; season with a pinch of salt ; cover with a glassful of water, and add a quarter of a pound of very good butter. After cooking for a quarter of an hour, remove the lettuce, and when ready to serve, thicken the peas with three spoonfuls of cream, diluted with one egg yolk, adding half a pinch of white pepper, and a spoonful of powdered sugar. Let all thicken together for five minutes, and serve immediately in a tureen. 977. Green Peas a la Française. — Shell carefully three quarts of fine, young, tender, fresh green peas, and place them in a saucepan with one ounce of butter and half a cupful of water. Knead together with a wooden spoon ; strain off the water, and add a bouquet (No. 254), one small onion, a well-cleansed lettuce-heart, half a pinch of salt, and a teaspoonful of powdered sugar. Cover the saucepan, and cook very slowly for half an hour ; remove the bouquet and onion ; lay the lettuce upon a dish, incorporate into the peas half an ounce of fresh butter, and cook until it thickens, which will require at least five minutes. Pour the peas dome-shaped over the lettuce, and send to the table. 978. Green Peas a 1'Anglaise. — Procure the same quantity of green peas as for No. 977; put them in a saucepan, and cover them with boiling water. Add a handful of salt, and boil quickly, without covering, for fifteen minutes. Skim the water as soon as the scum rises. When done, strain them through a colander, return them to the saucepan, and toss them well, adding an ounce and a half of fresh butter. * Dish them in a vegetable-dish, place another half ounce of butter in the middle, and serve. 979. Green Peas a la Bourgeoise.— Shell three quarts of tender green peas; put them in a saucepan, and toss the peas quickly in a gill of, light roux (No. 135); moisten with a pint of boiling water, adding half a pinch each of salt and pepper, a bouquet (No. 254), and a raw lettuce-heart. Reduce it for twenty minutes, or until all the juice has evaporated; then add two raw egg yolks well beaten, with three tablespoonfuls of sweet cream. Stir quickly for four minutes, without allowing it to boil, and then serve, removing the bouquet.